2 1/2 lb broccoli, cut into 1-inch florets
1 cup chopped leeks or green onion
4 tsp butter
4 tbsp flour
4 cup chicken stock
1 cup light cream
1 cup shredded swiss cheese
1/8 tsp nutmeg
A Recipe for
Broccoli & Swiss Cheese Soup
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This is a recipe for Broccoli & Swiss Cheese Soup from the recipe cookbook of Recipes-to-go (Cheese)
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Salt and pepper to taste
Cut enough florets to measure 2 cups. Cut rest of broccoli into 1-
in.pieces. Cook florets and broccoli pieces, separately, in lightly
salted water until just tender. (Florets will be done first).
Immediately rinse in cold water. Drain. Set florets aside until
serving time. In a large saucepan saute leeks in butter until tender;
usually about 4 minutes. Sprinkle in flour and cook one more minute,
stirring with whisk. Remove from heat and stir in broth. Return to
heat and simmer for 5 minutes, stirring occasionally. Add broccoli
pieces to broth and puree in blender in batches, until smooth. Just
before serving, blend in cream and Swiss cheese. Simmer gently until
cheese melts. Add nutmeg, salt, pepper. Add reserved florets and heat
through.
Posted by Michael Grosz. Courtesy of Fred Peters.
Serves: 6
Broccoli & Swiss Cheese Soup Recipe brought to you by Recipes To-Go